INGREDIENTS

INSTRUCTIONS

GARNISH
** Recipes for Pappardelle I Pasta, and Pappardelle II Duck
should have been completed before this recipe is started.
To Assemble:
============
Have the warm duck sauce standing by.
Cut the dough into 3 pieces.  Roll out 1 piece of dough on a
lightly floured board to a thickness of 1/16 inch.  Starting from end
nearest you, roll dough around and around a rolling pin until it's all
rolled up.  Cut dough down length of rolling pin, then cut into
pappardelle strips about 1 x 5 inches.  Repeat with remaining 2 pieces
of dough.
Place pappardelle on tray lined with floured cloth and let dry
briefly, uncovered, in refrigerator.
Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of
salt.
Add pasta gradually, stirring with wooden spoon.  Boil
vigorously, uncovered, until just tender, 2 to 4 minutes.  Drain well.
Immediately return the pasta to the empty pot with half of the
sauce and 1/4 cup Parmesan, tossing gently over medium heat.
Serve immediately on heated plates, topping with remaining sauce.
Additional Parmesan and a pepper mill should be made available at the
table.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Lidia Bastianich, Felidia Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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